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lentil soup

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

This cozy, hearty lentil soup just happens to be vegan, and is so flavorful you will never guess it takes less than 30 minutes to make.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Soup
Cuisine American
Servings 4 people
Calories 269 kcal


  • 1 large stockpot


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 6 cups vegetable stock
  • 1 15 oz. canned, diced tomatoes
  • 1 cup dried red lentils
  • 1/2 organic lemon, thinly sliced
  • Kosher salt
  • 1/4 tsp Fresh cracked black pepper
  • Fresh parsley, for serving


  • Heat olive oil in a pot over medium heat.
  • Saute onion, garlic, and celery with a 1/2 teaspoon of salt for 3-5 minutes, stirring occasionally.
  • Add in cumin, coriander, red pepper flakes, and a few cracks of pepper and cook for 60 seconds more.
  • Add canned tomatoes, vegetable stock, sliced lemon and lentils to the pot. If you are using unsalted stock, add a teaspoon of salt at this time. Stir well.
  • Cover the pot and bring soup to a boil.
  • Reduce to a simmer and cook for 20-25 minutes until lentils are cooked and the flavors have deepened.
  • Taste for seasoning and add salt if needed.
  • If you'd prefer not to eat the lemon slices with their rind (I always do), remove them now.
  • Serve ladled into shallow bowls, sprinkled with fresh parsley.


Calories: 269kcalCarbohydrates: 37gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 130mgPotassium: 863mgFiber: 15gSugar: 3gVitamin A: 152IUVitamin C: 12mgCalcium: 65mgIron: 5mg
Keyword lentil soup, lentils, soup, stew, vegan
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